Wings

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Wings – where to even begin? There are wings and there are wings. I want wing perfection, and why not? A plate of wings is well into 3 figures on the calorie count so why bother wasting it on soft, limp, greasy monstrosities that even the majority of professional kitchens refer to as buffalo wings. For the record, Brew Dog …

Scotch Eggs 2 Ways

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Who doesn’t love a scotch egg? Even a crappy one from Sainsbury’s is a glorious feast, but if you’ve never had a freshly made restaurant quality scotch egg with a runny middle and a crunchy outer, served up with a little piccalilli you haven’t lived! They are surprisingly easy to make so long as you have the right equipment (a …

Fancy Cheese on Toast

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This is the culmination of a couple of months of highly enjoyable Saturday lunchtime experimentation. I tried a wide range of cheese combos, breads, and variations including ‘proper’ welsh rarebit (way too sloppy), grilled, baked. Yes, the recipe below is simple – but if you’re going to make it, you might as well make it right… The Method Cut a …

Stuffed Portobello Mushrooms

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Method Take the stalks out of the mushrooms and finely chop them. Mix the soft cheese, the gorgonzola, the cream and the breadcrumbs in a bowl with the mushroom stalks Get the mixture as smooth as you can and season with pepper Fill the mushroom cavity with the mix Bake them at 200 degrees C until the top browns – …